Categories: pasta salad

Ingredients

• 1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
• 8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained
• 1 (14 ounce) can artichoke hearts, drained, quartered
• 1 (10 ounce) cont. grape tomatoes, halved lengthwise
• 1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
• 1 green bell pepper, diced
• 1/3 cup olive oil, more if needed
• 1/4 cup parmesan cheese, the kind in the can
• 1 (8 ounce) jar basil pesto
• 1/2 teaspoon salt, more if needed
• 2 teaspoons minced garlic
• 12 ounces mozzarella cheese, cubed

Directions

1. Cook pastas, set aside to drain and cool a bit.

2. In large bowl, add rest of ingredients, folding gently til well mixed.

3. Gently fold in pastas well.

4. Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.

5. Serve immediately, or refrigerate.

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